Abstract: Disclosed is a method for manufacturing sugar from sugarcane. The method consists of steps of dosing biocides on sugarcane during cane preparation and milling to kill about 90% of microbes; heating juice, obtained from a mill to 70° C.; subsequently, neutralizing the juice; subsequent to the neutralizing step, heating the neutralized juice to about 105° C.; subsequent to the neutralizing step, passing the heated neutralized juice through clarifiers or settling tanks; concentrating the neutralized juice by evaporating to boil-off water from the neutralized juice to obtain syrup of the neutralized juice having about 60% solids; crystallizing the syrup, obtained in the concentrating step, to obtain a liquor; separating the sugar from the liquor obtained in the crystallizing step; and washing and drying the sugar obtained in the separating step. The sugar thus produced is about neutral and contains substantially zero amount of sulfur.

Abstract: The present invention provides a method and system for manufacturing clarified juice from sugarcane without using sulfitation process and with less heating. The method comprises step of steps of: washing sugarcane with water comprising biocide before passing through cutter and shredders for removing mud and reducing microbial population; spraying biocide on the cut and prepared sugarcane to reduce the microbial activity; adding biocide while milling of the sugarcane or in juice collectors to have control over the microbial growth; filtering the juice to remove floating/suspended matters; heating the filtered juice at about 35-85 deg C.; mixing one or more coagulating and flocculating agents for coagulation of suspended solids; and separating the coagulated solids to obtain clarified juice. This juice can be further treated to manufacture ethanol, juice for packaging having shelf life of about six months and sugar without using conventional sulfitation treatment.

Abstract: The present invention provides a method for manufacturing sugar, which short-circuits at least one sulfitation step and utilizes means for minimizing microbe/microorganism activity and reducing the impurities in the sugar.